The Year of ....a new Lunch Experience!!

The starters

Kamadan Crunchy or the Spicy Jahai Rat
A lightly battered then fried rat that is legendary. With a taste that will remain on your tongue for a month and an glow in your stomach for a year this culinary delight is a truly memorable experience.

For those catering for the larger parties we recommend referring to the Breeding for your Kitchen article published by Beastmasters Abatoire Guide Society.

Screech Kebob also known as Rat on a Stick
It is unknown if this is due to the noise of the animal as its cooked live or from the noise of the customer fortunate enough to get one fresh off the cooking rack. Renowned for their ‘tangy’ flavour, these delicacies are often seen touted by an Infamous vendor of fine wares and pies!

TheMain Courses

Curried Moa

A recipe secret of the people of Kaineng for over 2000 years, this is a rare gem from the kitchens of the Lore School

Glazed and Spit Roasted Asura with Patani Salad and Talo Leaf dressing
Upon publication, this has been one of the more contentious recipes created by the Dark Culinares at Lore School. However, being a particular favourite of Zilken Zatins at the feasting table, there’s been no-one around that dare say otherwise…

The Deserts

We are delighted to have a selection of treats that again represent the exotic flavours that we have striven to find just for you.

From Honeyed Dryders Legs with a Liquorice Dipping Sauce to Lemon Tarts that have become legendary around certain camp fires and gathering circles, the Desserts section of our menu is one not to be missed!


Kamadan Crunchy or the Spicy Jahai Rat
A particular fave at Boardwalk events and often seen on the stalls of the more well travelled food vendors, this delicacy is a marvel to taste yet surprisingly quick to make! So without further ado…

Take one freshly caught Jahai Rat. **

Using cured Hickory Sticks, skewer the rat from bottom to top and place to one side.

Now, In a bowl, pour breadcrumbs with chilli, ground Iboga leaves and ground pepper into melted butter and a teaspoon of honey. Beat in 2 eggs while adding 4 tbspn of flour. Add water until a rich creamy paste is achieved – not too thick!!

Dip, the skewered rat into the mix and then put into deep frying pan for 10 mins

Once cooked serve pour on Spicy Sauce and serve.

**Size is purely dependent on the amount of people to be fed. The young ones make far better “snackies” where the larger ones are ideal for the Guild gathering or other large parties.

Chefs Secret: the spicy sauce should reflect the quality of the Rat. The better the rat the less spicy the sauce ‘has’ to be.

Screech Kebob also known as Rat on a Stick
A very similar recipe to the Spicy Jahai Rat, this one is the perennial favourite all over the world. Ideal for the ‘adventurer on the move’ or the busy courtesan, with snackie is a winner everyday of the week. An all round taste sensation that will satisfy anyone!

Take one freshly caught Rat.**

Using cured Hickory Sticks, skewer the rat from bottom to top and place to one side.

A Sweet and Sour Sauce that makes this an entire meal in one go!

You’ll need

• 1/3 cup of rice vinegar
  
• 4 tbsp of brown sugar
  
• 1 tbsp of tomato ketchup
  
• 2 tsp of cornstarch mixed with 4 tsp of water
  
• 1 tsp of soy sauce
  

And throw it together like this…

1. Combine the cornstarch with the water, making
   sure that the cornstarch fully dissolves into the water and set aside.
   
2. Place the rice vinegar, brown sugar, tomato
   ketchup and soy sauce into a small saucepan, mix together and bring to the
   boil.
   
3. Add the cornstarch and water mixture and stir
   all of the ingredients together until the sauce has thickened to the
   desired consistency.
   

Or a Nut sauce...

200g peanuts
1 tbsp light muscovado sugar
2 tbsp dark soy sauce
the juice of 1 lime
200ml coconut cream

Put 200g peanuts, 1 tbsp light muscovado sugar, 2 tbsp dark soy sauce, the juice of 1
lime and 200ml coconut cream in a food pulveriser. smash to a sauce, adding a dash of cold water if too thick. Season with black pepper

**Because the Screech Kabob has always been a one person snack, rats under the age of a year are always considered best.

Canthan Spicy Curried Moa

Being at the hub of Trade for 1000’s of years have given the Canthans access to herbs and spices from all over Tyria. And this has in turn given the Canthans one of the finest arrays of food served anywhere.

But of all the delights created there, the most highly prized and secret recipe for so long was the Curried Moa. The Lore School takes great pride in bringing it to you today. Many Canthans died for us to get this recipe to you. They didn’t have to, it just made us feel better.

This Canthan curry is a real winner. By adding green beans to the Moa and fragrant sauce, only hot sticky rice garnished with Iboga leaves is needed to complete this delicious but simple dish. Takes around 35mins.

1tbsp oil – and no, not that nasty Dwarven machine oil
6 skinless, boneless Moa** breasts, cubed
2 small red onions, cut into thin wedges
3tbsp Canthan red curry paste
2 x 400ml cups coconut milk
250g fine green beans, trimmed
1 lime, zest and juice
2tbsp Canthan fish sauce
8tbsp chopped fresh Iboga Leaves

1. Heat the oil in a large, heavy-bottomed pan, add the Moa and cook for 5 mins until golden. Add the onion and cook for 5 mins until the Moa is cooked through and the onion is tender. Add the curry paste and cook for just 2 mins.

2. Pour in the coconut milk, bring almost to the boil and then simmer for 10 mins.

3. Add the beans and simmer for 5 mins until just tender. Add the lime zest and juice, fish sauce and Iboga just before you're ready to serve. Perfect with hot, sticky rice and a flaggon of cool ale.

**Chef Secret: For the ‘perfect’ Canthan Spicy Curried Moa, you should only use baby moa chicks hatched in the fires of Sorrows Furnace.

Glazed and Spit Roasted Asura with Patani Salad and Talo Leaf dressing
A Lore School speciality. After many years of trial and error, we are proud to announce THE finest way to cook an Asura. A particular favourite with Zilken Zatin, this banquet meal has become a firm favourite at the Hunters Isle.

Take one Asura.*

Bind the arms and legs** with Taro Leaves, ensuring a layer of berries between the skin and the leaves. The more discerning chef will of course be using Juni Berries in the mix.

Place your now prepared Asura over your Fire Pit***. Hook it up to the rotational winches and begin cooking.

We find that one revolution per minute is a satisfactory cooking speed and should be maintained for around 6 hours. When removing the Roast from the Fire pit, we recommend keeping the leaves and berries for additional garnish upon serving.

Serve on a Giant Echovaldian Mushroom**** base with Iboga leaves. The Giant Mushroom should be sauted with the finest Ascalonian Vintage Red wine. Once cooked remove the remains of the centre stem and put your spit roasted Asuran in it.

Pour on the final glazing of brandied honey and butter and leave to stand for 10 minutes.

Present to table with final garnishes of Roast Potatoes and Salad leaves.

Side dishes of pickled wind rider

*This can be done by kidnapping or misleading one into hired work, which is arguably not an actual lie…. Anyhoo….

**One of the most important parts of the entire process is to ensure a rapid death of your Asuran. Prolonged squeals and screams are not the best way to start a party and they sure can squeal!! Anyone given to the misguided thoughts that these are civilised creatures, merely has to hear one in the kitchen. So, a rapid exit and some quickly done preparations can make this a much more delightful food experience In addition to this a puking asura while its cooking, again, does not inspire your guests with hunger.

***Chefs secret: The “coals” over which the best Asura is roasted are in fact skewered Fire Imps. The true art of a Fire Imp Spit Roasting Fire is too keep the Fire Imps alive long enough to roast the meat. Fresh Fire Imps tend to overcook a half cooked Asura, so…. Be wise with the skewering for the perfect roast!

****The best Giant mushrooms are found in the petrified Echovald Forest.

Hints and Tips

The traders of Amnoon Oasis have developed a fearsome reputation for being able to acquire goods from places that aren’t even on the map! And the markets of Kaineng are also to be scoured when looking for the more exotic and finer ingredients.

All meat is classified as skinned, although we do realize some species prefer to leave the skin on commenting on added crispyness. We leave this part down to personal taste

All recipes featured have been thoroughly tested on the enemy first to ensure the safest culinary experience. However, due to the “exotic” nature of some dishes we cannot be 100% certain they will meet with everyones digestive systems approval. Where Digestive failure occurs, copius quantities of Dwarven Ale are recommended. It may not cure you but at least the offending material will not remain inside for too long.

Final notes and disclaimer
As with all quality recipes the small print is essential!!

Any injury, illness, pustules, bumps, bruises, warts, lesions and other untoward signs of adversity the ingester of any of the above culinary delights may experience, visualize, physicalise or otherwise cause to make a scene of onself inappropriately will be in no way ever to the day Tyria ends and don’t you think otherwise!!! be Lore School’s (that being collectively and/or individually – especially the Guild leaders!) responsibility.

Just in case we’re not really clear in the above… If ya sick… it wasn’t us! Bon Apetit!!

Just FANTASTIC

I'm confused, did you write this Zilken or is it an official thing for the Canthan New Year?

2 curried Moa's please waitress

may i have 4 spiked eggnogs to wash it down with please

and here is a Glob of Ectoplasm for yourself, the service today has been superb as a Charr Carving

Xuie wrote:I'm confused, did you write this Zilken or is it an official thing for the Canthan New Year?

Yes I did write it.

Designed as a bit of fun it may get some airtime from the ANet towers if we're lucky....

Wait and see.

Why are people ordering things, I'm so confused!

Just a bit of fun Xuie, and i was joining in thats all, don't confused mate, be well fed from Zilken Zatin the foodie )

For those that have the patience to cook things low and slow this recipe is for you!! Since the Berserking Bison is normally a tough meat if cooked quickly, the low and slow process is a perfect fit. This chili will warm you up on a cold winter's day.

Ingredients:

2 lbs ground Berserking Bison
1 med yellow onion diced
Salt and Black Pepper to taste
1/4 cup chili powder
1 Tbsp Paprika
1 Tbsp minced mandragor swamproot
1/2 tsp ground molten claw (careful it's spicy!)

In a large pot combine all of the above ingredients and brown. Since the Berserking Bison is a lean meat you should not have too much fat in the bottom of the pot. If you do, drain some fo it away (you will lose some of the heat)

Once the ingrendients are browned (and drained if necessary) return to the stove and add the following:

1 quart of chili beans, including liquid
1 quart of tomato sauce
15 oz diced tomatoes
15 oz Rotel (or another brand of tomato with grenn chiles)
1 quart of water

Bring this to a boil. Reduce the heat and simmer for at least 4 hours - the longer the better. If the chili looks too thick add some water. If it is still too thin when you are ready to serve, adding refried beans will do the trick

Serve piping hot with your favorite chili condiments - onions, grated cheese, crackers etc..

Enjoy!